Tennessee Hot Dip

You'll really enjoy this hearty appetizer. I received the original recipe from my "partner in crime" Mary Zarate. If I remember correctly Mary found the recipe in the magazine Southern Living. As usual I've made a few changes through out the years.

1 - 8 ounce package of cream cheese
1 - 8 ounce sour cream
2 cups of shredded cheddar cheese
1/2 pound of ham, chapped
1/3 cup green onions, chopped
1/3 cup green peppers, chopped
1/4 teaspoon Worcestershire sauce
1 whole (unsliced) loaf of Italian bread

Hollow out the loaf of bread leaving an inch or so on all sides and the bottom (like a bowl).
Note when you are removing the bread that you are going to want to consider that these pieces are going to be served with the dip and size them accordingly.
Combine the remaining ingredients in a microwave proof bowl and microwave stirring until the mixture is soft and thoroughly combined. Place the mixture in the bread serving bowl and serve with the bread pieces and possibly some optional crackers.

Note: The original recipe had you place the dip mixture in the bread bowl cold and wrap the loaf in aluminum foil. Then place the whole loaf in a 350 degree oven until the dip was warm (20 minutes).